Syrian · side

Baba Ghanoush

Name: Baba Ghanoush
Yield: 4 servings
Cuisine: Syrian
Ingredients: 4 large Egg Plants; 2 cloves Garlic; 2 teaspoons Kosher Salt; 1 Lemon; 3 tablespoons Tahini; 3 tablespoons Extra Virgin Olive Oil; 2 tablespoons Greek Yogurt; 1 pinch Cayenne Pepper; 1 Leaf Mint; 2 tablespoons Parsley

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Egg Plantslarge4
Garlic2 cloves
Kosher Salt2 tsp
Lemon1
Tahini3 tbsp
Extra Virgin Olive Oil3 tbsp
Greek Yogurt2 tbsp
Cayenne Pepper1 pinch
Mint1 leaf
Parsley2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

1
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
2
Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
3
When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.

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